Food, Sex and Salmonella: Why Our Food Is Making Us Sick (Paperback)

~ David Waltner-Toews (Author) "A ONE-YEAR-OLD child will put anything into her mouth, just to taste what it is..." (more)
Key Phrases: agrifood system, antibacterial drugs, infant botulism, United States, North America, World Health Organization (more...)

Editorial Reviews

From Booklist

*Starred Review* To say that veterinary epidemiologist and ecosystem health specialist Waltner-Toews has an attitude about the biological, chemical, and environmental insults humans inflict upon the food supply and hence the planet in the name of globalization is, however long-winded, an understatement. If we think, he says, that “we can fornicate with the environment and not bear a cost,” we’re delusional. If Mainers decide they must have fresh raspberries in February, they have to be prepared to pay the price, not just in cash but in suffering the consequences of how those berries are planted, grown, harvested, and transported as well as in the costs of having grossly underpaid farmers and laborers living with pesticides, deforestation, and substandard lavatory facilities. In other words, we all live in regions good for growing certain foods and not others for a reason. Likening our wanton culinary habits (humans will pretty much eat literally anything—think pufferfish) to the dangers of promiscuous sex, Waltner-Toews explores the gamut of risks associated with food-borne disease, from acute (vomiting and worse) to chronic (cancer), as outcomes of a greedy industry happy to enable our undisciplined appetites. In the process of satisfying those appetites, we’re ingesting a host of known and unknown natural and manmade toxins, many of which also jeopardize the earth. Talk about truth on a cracker! --Donna Chavez

Product Description

What sex is to interpersonal relationships, eating is to the human-environment relationship: a consummation of humans’ connection to the living biosphere. But while sticking one’s tongue into a new and exciting environment may be an act as old as the planet, it can also lead to some nasty surprises. In this lively look at foodborne illnesses, David Waltner-Toews discusses food-related problems caused by bacteria, viruses, and parasites, including death by puffer fish, rollicking tales of tapeworms, neurological problems brought on by ciguatera poison, and that old standby, botulism. He also examines the chemicals and antibiotics that have entered the food supply and the havoc they can wreak. And to help readers stop problems before they start, he offers common-sense solutions to confronting the complicated issue of foodborne disease. His witty approach makes a deadly serious subject accessible to all readers, while never minimizing the risk.

Product Details

• Paperback: 240 pages
• Publisher: Greystone Books; First Edition edition (February 12, 2008)
• Language: English
• ISBN-10: 1553652711
• ISBN-13: 978-1553652717
• Product Dimensions: 8.4 x 5.5 x 0.7 inches
• Shipping Weight: 10.4 ounces (View shipping rates and policies)
• Average Customer Review: No customer reviews yet. Be the first.
• Amazon.com Sales Rank: #1,329,869 in Books (See Bestsellers in Books)

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